Description
Rich, moist, and drenched in toffee sauce, these Chocolate Sticky Toffee Puddings for Two are the ultimate cozy dessert. Perfect for sharing on special nights or when you’re craving a sweet treat without leftovers.
Ingredients
- Medjool Dates: 150g, pitted and chopped
- Milk of Choice: ⅔ cup (150ml)
- Brown Sugar: ⅓ cup, packed
- Unsalted Butter: ¼ cup (60g), softened
- All-Purpose Flour: ½ cup
- Baking Soda: ½ teaspoon
- Baking Powder: 1 teaspoon
- Vanilla Extract: 1 teaspoon
- Cocoa Powder: 2 tablespoons
- Eggs: 1 large
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Lightly grease two 6 oz ramekins and set aside.
- Combine Ingredients: Heat milk in a saucepan until hot. Stir in chopped dates and baking soda, then let sit 10 minutes. Blend or mash until smooth.
- Prepare Your Cooking Vessel: Cream together butter and brown sugar. Add egg and vanilla. Stir in cocoa powder and the date mixture.
- Assemble the Dish: Fold in flour and baking powder until just combined. Divide batter between ramekins.
- Cook to Perfection: Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Finishing Touches: Simmer butter, brown sugar, and cream in a small pan to make the toffee sauce.
- Serve and Enjoy: Serve puddings warm with generous spoonfuls of toffee sauce and a sprinkle of nuts or whipped cream.
Notes
- Blend dates for a smoother texture or mash for more bite.
- Use different types of milk based on your preference.
- Let puddings rest before unmolding.
- Store sauce separately and reheat for best results.